Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
If you're looking for new lunch ideas, you've found one! Plus this recipe uses leftovers from our Pesto Chicken and Sweet Potatoes with Whipped Feta recipe. It's a win-win!
Servings and Ingredients
|½ (6.7-oz.) jar plus 2 tbsp. Gustare Vita basil pesto, divided|
|½ c. plus 1 tbsp. Hy-Vee mayonnaise, divided|
|4 Hy-Vee True boneless, skinless chicken thighs, about 1-1/4 lbs.|
|½ large red onion, quartered|
|8 slice(s) Hy-Vee 100% multi-grain bread, toasted|
|1 c. cherry tomatoes, sliced|
|2 c. baby arugula|
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small bowl
- Silicone pastry brush
- Meat thermometer
Stir together 1/2 jar pesto and 1 tablespoon mayonnaise in a small bowl. Pat chicken dry with paper towels. Brush chicken thighs and onion wedges with pesto mixture to coat; place in prepared baking pan.
Roast for 20 to 25 minutes or chicken reaches 165 degrees. Remove from oven; cool. Slice chicken into strips.
Stir together remaining 1/2 cup mayonnaise and 2 tablespoons pesto. Spread on toasted bread. Top 4 toast slices. Top with roasted pesto chicken thighs and roasted onions, cherry tomatoes, and baby arugula. Sandwich with remaining toasted bread slices, pesto side down.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 145mg
- Sodium: 860mg
- Total Carbohydrates: 44g
- Protein: 40g